Sonnier 's Seafood Rice Dressing
Ingredients
- 8 ozs. all-natural clam juice
- 1/2 stick butter
- 1/2 of a green bell pepper, chopped, about 1/2 cup
- 1 celery rib, thinly sliced, about 1/2 cup
- 3 cloves garlic, minced
- 1 medium sweet onion (such as Vidalia), chopped, about 1-1/4 cups
- 3 tsps. salt
- 4 cups raw, long-grain rice
- 1 tbl. Savoie’s Real Cajun Old-Fashioned Roux, Light
- 1-1/2 lbs. medium-size shrimp, shells on Water
- 1 (10-1/2-oz.) can white clam sauce
- About 1 tbl. Old Bay Seasoning
- 1 tsp. salt
- 1/2 to 1 tsp. black pepper, or to taste
- 1 lb. claw crabmeat
- 4 green onions, chopped
Instructions
1. Peel and devein shrimp, reserving shells. Place shells in pot and cover with water. Bring to low boil and cook for 20 to 30 minutes. Strain, discard shells and return liquid to pot. Add roux and bring to a low boil, cooking until liquid is reduced to 1 cup.
2. Put rice on to cook, according to package directions, but seasoning with 3 teaspoons salt.
3. Saute sweet onion, garlic, celery and bell pepper in butter on medium-low heat until wilted and onions are translucent, about 8 minutes.
4. Add clam juice, the roux/shell water mixture and clam sauce. Cook at slow boil about 20 minutes.
5. Add Old Bay Seasoning, 1 teaspoon salt and black pepper. Cook for about 5 minutes.
6. Add cleaned shrimp, simmering until shrimp are just pink. Don’t overcook.
*Source: The Advocate - Baton Rouge, La
7. Add crabmeat; just heat through.
8. Combine about 3/4 of the cooked rice to the seafood mixture. Stir gently so crabmeat isn’t broken. Keep very low heat under the pot while combining ingredients. The dressing should be moist, but not soupy. Add more rice if needed. Turn heat off, add green onions and let dressing sit until rice has absorbed all the liquid.
2. Put rice on to cook, according to package directions, but seasoning with 3 teaspoons salt.
3. Saute sweet onion, garlic, celery and bell pepper in butter on medium-low heat until wilted and onions are translucent, about 8 minutes.
4. Add clam juice, the roux/shell water mixture and clam sauce. Cook at slow boil about 20 minutes.
5. Add Old Bay Seasoning, 1 teaspoon salt and black pepper. Cook for about 5 minutes.
6. Add cleaned shrimp, simmering until shrimp are just pink. Don’t overcook.
*Source: The Advocate - Baton Rouge, La
7. Add crabmeat; just heat through.
8. Combine about 3/4 of the cooked rice to the seafood mixture. Stir gently so crabmeat isn’t broken. Keep very low heat under the pot while combining ingredients. The dressing should be moist, but not soupy. Add more rice if needed. Turn heat off, add green onions and let dressing sit until rice has absorbed all the liquid.
Recipe Info
Views
9
Date
November 21, 2008
Categories
Seafood
Holidays
Christmas
Casseroles
Thanksgiving